These soft, fluffy Vegan Honey Buns are the ultimate brunch treat. Completely dairy-free and eggless, they’re made with a tender sweet dough, swirled with a cinnamon-agave filling, and finished with a smooth, sweet glaze. Perfect for breakfast, snacks, or dessert, and guaranteed to impress with their bakery-style look and taste.
Why You’ll Love This Recipe
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100% vegan—no eggs, no dairy
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Rich, pillowy dough with just the right amount of sweetness
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Beautifully twisted knots for a bakery-style presentation
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Ideal for brunches, special mornings, or anytime sweet cravings hit
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Simple pantry ingredients, no fancy equipment needed
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sweet Dough:
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1½ cups non-dairy milk
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¼ cup agave nectar (or vegan honey)
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2 teaspoons instant yeast
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6 tablespoons melted non-dairy butter
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3½–4 cups all-purpose flour
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1 teaspoon kosher salt (or ½ tsp table salt)
For the Filling:
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3 tablespoons non-dairy butter, softened
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⅓ cup granulated sugar
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⅓ cup agave nectar (or vegan honey)
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2 teaspoons ground cinnamon
For the Glaze:
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2 cups powdered sugar, sifted
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¼ cup non-dairy milk
directions
Make the Dough
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Slightly warm the non-dairy milk and pour into a large bowl. Add agave nectar and yeast, stir, and let bloom for 10 minutes.
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Add melted non-dairy butter, then stir in 3½ cups of flour and salt to form a shaggy dough. Let rest for 10 minutes.
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Turn dough onto a floured surface and knead for 5 minutes, adding up to ½ cup more flour if needed.
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Place the dough in a lightly oiled bowl, cover with a towel, and let rise for 1½ to 2 hours, until doubled in size.
Make the Filling
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In a medium bowl, combine softened butter, sugar, and cinnamon. Stir until smooth, then mix in agave nectar.
Shape the Buns
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Turn the dough onto a floured surface and roll into a 15×12-inch rectangle.
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Spread filling evenly across the dough. Fold the dough in half (long edge to long edge) to form a 15×6-inch rectangle.
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Cut into 12 even strips.
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Twist each strip, then knot it by looping one end through a hole created with your fingers.
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Place on a parchment-lined baking sheet, cover with a towel, and let proof for 30–40 minutes.
Bake the Buns
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Preheat oven to 350°F (175°C).
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Bake for 28–32 minutes, turning halfway through, until golden on top.
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Let cool on the baking sheet for 15 minutes before transferring to a rack.
Make and Add the Glaze
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In a bowl, whisk together powdered sugar and non-dairy milk until smooth.
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Place a baking sheet under the rack to catch drips, and spoon glaze generously over each bun.
Servings and timing
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Yield: 12 buns
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Prep time: 30 minutes
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Rise time: 2 hours 45 minutes
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Cook time: 30 minutes
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Total time: 3 hours 45 minutes
Variations
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Swap agave nectar with maple syrup for a deeper flavor
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Add chopped pecans or walnuts to the filling for crunch
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Mix a bit of vanilla extract or almond extract into the glaze for added depth
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Make smaller buns for bite-size treats—just reduce bake time accordingly
storage/reheating
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Storage: Keep in an airtight container at room temperature for up to 3 days
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Refrigeration: Can be refrigerated for up to 5 days
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Freezing: Freeze glazed or unglazed buns for up to 2 months. Thaw at room temperature
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Reheating: Warm in the microwave for 15–20 seconds or reheat in a 300°F oven for 5–8 minutes
FAQs
Can I make the dough ahead of time?
Yes, the dough can be made the night before. After kneading, refrigerate it covered, then bring to room temperature before shaping.
Do I need to use agave nectar?
Agave provides great sweetness and stickiness, but maple syrup or vegan honey alternatives work well too.
Can I use another type of flour?
All-purpose works best, but you can try bread flour for a chewier texture or a 1:1 gluten-free blend if needed.
How do I know when the buns are done baking?
They should be lightly golden on top and sound slightly hollow when tapped. Use a thermometer if needed—190°F inside is ideal.
Can I skip the glaze?
Yes, though the glaze adds a lovely finish. You could also dust with powdered sugar for a lighter touch.
What’s the best way to shape the buns?
After cutting the strips, twist a few times, then loop into a knot by pulling one end through an opening near the center.
Do I need to use a stand mixer?
No, this dough is easy to mix and knead by hand. A mixer makes it quicker but is not necessary.
Can I reduce the sugar?
You can reduce the sugar in the filling and glaze slightly, but results may vary in sweetness and texture.
Will these buns stay soft the next day?
Yes, especially if stored properly. Reheating briefly will restore that fresh-baked softness.
Can I add fruit or raisins to the filling?
Absolutely! Chopped dried fruits like raisins or cranberries can be mixed into the filling for added flavor.
Conclusion
These Vegan Honey Buns are soft, sweet, and absolutely irresistible. Whether you’re hosting a brunch, need a weekend baking project, or simply crave a cozy treat, these buns deliver on all fronts. Their gorgeous twist and sticky glaze make them look bakery-perfect, but they’re easy enough for any home baker to master.
Print
Vegan Honey Buns
- Total Time: 3 hours 45 minutes
- Yield: 12 buns
Description
These soft, fluffy Vegan Honey Buns are the ultimate brunch treat. Completely dairy-free and eggless, they’re made with a tender sweet dough, filled with a cinnamon-agave swirl, and finished with a smooth, sweet glaze. Perfect for breakfast, snacks, or dessert, and guaranteed to impress with their bakery-style look and taste.
Ingredients
For the Sweet Dough:
1½ cups non-dairy milk
¼ cup agave nectar (or vegan honey)
2 teaspoons instant yeast
6 tablespoons melted non-dairy butter
3½ to 4 cups all-purpose flour
1 teaspoon kosher salt (or ½ teaspoon table salt)
For the Filling:
3 tablespoons non-dairy butter, softened
⅓ cup granulated sugar
⅓ cup agave nectar (or vegan honey)
2 teaspoons ground cinnamon
For the Glaze:
2 cups powdered sugar, sifted
¼ cup non-dairy milk
Instructions
- Make the Dough:
- Warm the non-dairy milk slightly and pour it into a large mixing bowl. Stir in the agave nectar and yeast, and let the mixture sit for about 10 minutes until foamy.
- Add the melted non-dairy butter, then mix in 3½ cups of flour and the salt to form a shaggy dough. Let it rest for 10 minutes.
- Turn the dough onto a floured surface and knead for 5 minutes, adding up to ½ cup more flour as needed until the dough is smooth and slightly tacky.
- Transfer the dough to a lightly oiled bowl, cover with a towel, and let rise in a warm spot for 1½ to 2 hours until doubled in size.
- Make the Filling:
- In a medium bowl, mix the softened butter, sugar, and cinnamon. Stir until smooth, then blend in the agave nectar.
- Shape the Buns:
- Roll the risen dough out on a floured surface into a 15×12-inch rectangle.
- Spread the cinnamon filling evenly across the surface. Fold the dough in half lengthwise to make a 15×6-inch rectangle.
- Cut into 12 equal strips. Twist each strip and form a knot by looping one end through a hole near the center.
- Place the knots on a parchment-lined baking sheet. Cover with a towel and let proof for 30–40 minutes until puffy.
- Bake the Buns:
- Preheat your oven to 350°F (175°C).
- Bake the buns for 28–32 minutes, turning the pan halfway through, until golden brown on top.
- Let the buns cool on the baking sheet for 15 minutes, then transfer to a wire rack.
- Make and Add the Glaze:
- In a bowl, whisk together the sifted powdered sugar and non-dairy milk until smooth.
- Place a tray under the rack to catch drips, and spoon the glaze generously over each bun. Let set before serving.
Notes
- Swap agave with maple syrup for a deeper flavor.
- Add chopped pecans or walnuts to the filling for extra crunch.
- For a flavor twist, mix a bit of vanilla or almond extract into the glaze.
- To make mini honey buns, cut smaller strips and reduce the bake time.
- Prep Time: 30 minutes
- Cook Time: 2 hours 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
